Fresh Herb Cheesecake Recipe

Add fresh flavor from your herb garden to a cheesecake for a unique and natural alternative.

By Mary Nell JacksonFrom "Essential Guide to Growing and Cooking with Herbs"

Cheesecake originated in Greece and is thought to have been served at some of the early Olympic games. Though the original, ancient recipe can only be guessed at, the basic ingredients are assumed to be cheese, honey, and flour. Photo by Unsplash/Chinh Le Duc

“Essential Guide to Growing and Cooking with Herbs,” edited by Katherine K. Schlosser, pulls from the knowledge of some of America’s top herb enthusiasts, using recipes and insight provided by members of The Herb Society of America.Cover courtesy of Louisiana University State Press

Essential Guide to Growing and Cooking with Herbs (Louisiana State University Press, 2009) edited by Katherine K. Schlosser is a compilation of herb profiles, recipes, uses, and histories by The Herb Society of America (HAS). Including plant origins, growing suggestions, succinct descriptions, and hand-drawn representations of the herbs, Schlosser’s collection is an effective aid to any herb enthusiast hoping to make the most out of their garden. Schlosser is a long-time member of HSA and the editor of Wild Flower, a journal produced by the North Carolina Native Plant Society. This excerpt shares a recipe by HSA member Mary Nell Jackson.

Instructions:

Preheat oven to 350 degrees Fahrenheit

Using 1 tablespoon butter, grease the bottom and half- way up the sides of a 9-inch springform pan. In a small bowl, combine bread crumbs, dried thyme, and grated cheese. Press the mixture into the bottom of the greased pan. Place springform pan on a baking sheet and bake for 10 minutes. Remove the pan to a wire rack to cool.

In a quart bowl, with mixer at medium speed, beat cream cheese until ﬂuffy. Beat in melted butter, garlic, Worcestershire sauce, and herbs until well mixed. Add eggs one at a time, beating well after each addition. Pour the ﬁlling over the baked crust. Bake for 1 hour, then turn the oven o≠ and leave the door ajar, with the cheesecake inside. Allow cheesecake to sit in the warm oven for an additional 30 minutes, then remove to a wire rack to cool. Cover cheesecake with plastic wrap and store in refrigerator until the ﬁlling is set.

Serve in very thin slices with crackers and garnished with a few fresh thyme sprigs.

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